Decadent brownie cookie bars will tempt you with a layer of brownies on the bottom and chocolate chip cookies on top.

Double Decker Brownie Cookie Bars Recipe

 

Double Decker Brownie Cookie Bars strut a layer of decadent brownies on the bottom and cookies on top. Indulge yourself with these bar cookies that were rated “best-ever” by the taste-testers. Great for bake sales or gifts from the kitchen. These are made from scratch, but are really simple to make.

Double Decker Brownie Cookie Bars Recipe


Chocolate Chip Cookie Layer:
12 Tablespoons (1-1/2 sticks) butter, cut into tablespoon slices
1 cup firmly-packed light brown sugar

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips

Brownie Layer:
12 Tablespoons (1-1/2 sticks) butter, cut into tablespoon slices
3/4 cup unsweetened Dutch-process cocoa powder (Ghiradelli brand preferred)
1-1/2 cups sugar
1/2 teaspoon salt
2 large eggs, at room temperature
1-1/2 teaspoons pure vanilla extract
3/4 cups all-purpose flour

Chocolate Topping:
4 ounces semi-sweet chocolate bar, chopped (or substitute 1 cup semi-sweet chocolate chips)
1 Tablespoon butter

Preheat the oven to 325 degrees. Place rack in the middle of the oven. Line a 9-by-13-inch baking pan with non-stick foil or grease with butter or shortening.

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Melt 12 tablespoons butter over medium heat or slowly in the microwave. Remove from heat and whisk in brown sugar until smooth. Set aside to cool to room temperature, but still liquid. This will be for the cookie layer, after the brownie layer.

Brownie layer:
Melt butter over medium heat or slowly in the microwave. Remove from heat and whisk in cocoa powder. Scrape into medium-sized bowl with a spatula. Add sugar and salt, whisking to combine until smooth. Add eggs, one at a time, mixing after each addition until blended, adding vanilla extract with the last egg. Using a large spoon or spatula, mix in flour just until blended. Pour into prepared pan, and gently spread evenly over the bottom of the pan. Set aside.

Chocolate chip cookie top layer:
Combine flour, baking soda, and salt in a medium bowl. Stir with a fork or dry whisk until evenly mixed. Combine flour mixture with cooled butter/brown sugar mixture until smooth. Whisk in 1 egg and vanilla extract, mixing again until smooth. Fold in chocolate chips.

Space spoonsful of cookie mixture over the brownie layer. Gently smooth with a spatula to create an even top layer.

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Bake 40 to 45 minutes or until a toothpick inserted in the center comes out with small gooey bits. Do not overbake. Cool to room temperature.

Chocolate Glaze:
Melt chopped semi-sweet chocolate with butter in the top of a double-boiler or slowly in the microwave, stirring until smooth. Let cool until lukewarm but still melted. Scrape chocolate into a zip-top bag, squeeze out all the air, and seal. Cut a tiny hole in the bottom corner of the bag and drizzle chocolate in a zig-zag manner over the top of the cooled bar cookies. Chill about 45 minutes to set.

Cut into bars to serve. Cut these cookie bars into small servings as they are very rich. Bars may be frozen up to 1 month. Double Decker Brownie Cookie Bars are good cold or at room temperature. Great for bake sales or gifts from the kitchen.

Yield: 36 to 48 cookie bars, depending on cut size

Double Decker Brownie Cookie Bars Recipee Photo ©2017 Peggy Filippone

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